I have made this with the white beans and the brown beans. Both turned out good. I am new to all of this. I am told this is a phase 1 recipe. I HOPE this is right.....it has been a saving grace for me!!Basic Recipe:1 15oz. can of white or brown beans. Rinse and drain.
4 eggs (egg beaters work fine also).
1 cup of artificial sweetener ( I used Splenda).
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
a splash of DaVinci SF syrup

Put all of the above in your processor and beat the heck out of it. The recipes says 5 minutes....I found a couple of minutes was plenty. The mixture will be real thin. It amazed me how it raised and baked. I thought it might not due to how thin the mixture was.....no problem. It raised great! Bake at 350* for 35-45 minutes. (35 worked for my oven). This is so quick and easy to make. It is fun trying different ways of making it.

Different ways I have made this:Choc. peanut butter cake. I made this with the brown beans. I added 2 tsp. of cocoa, and a splash of vanilla DaVinci to the batter. After putting it in the pan to bake I took 2 tsp. of peanut butter and mixed a little DaVinci syrup in to thin it a little. Any flavor such as vanilla, marshmallow, or peanut butter flavor will do. I dropped drops of the PB mixture over the top of the cake and baked. YUMMY!!!!!! Good warm or cold!

Pumpkin Cinnamon cake: I made this in a bread pan. It is nice to have in the mornings I think. I call this a bread . I used the brown beans. To the batter I added 2 tsp. of pumpkin pie spice and a splash of Spice syrup. After putting the batter in the pan, I sprinkled over the top a mixture of Splenda and cinnamon, along with a few toasted sliced almonds. YUMMY!!!!!

White cake: I have only made this once. You can add all kinds of DaVinci syrups. Cookie Dough, Peanut butter, Coconut,pineapple, French vanilla, Spice, etc.....I used the vanilla syrup and added some spices to the top of the cake aloong with a little peanut butter drops. . It turned out good also.
Just use your imagination and have fun!

pinto are brown aren't they? Thats what I pictured when she said 'brown beans.' I bet it is better w/ the white beans anyway. I was gonna try it w/ great northern beans when I get a chance. I made a black bean cake once and I didn't like it.......so I'm skeptical......but it sounds so good I have to try.

That's it!!!!!!!!!!! Pinto!! I couldn't think of that!! I had used all of my beans and I didn't have any label to check. I have read that it doesn't really matter if they are navy or great northern. For you chocolate lovers be sure and give the pinto beans a try.

Red Panda.....I just re read your brownie recipe...the "chewy" caught my attention and I realize your recipe is a little different. My brownies are more cake like in texture . I will be trying your recipe for sure!!! It sounds great .

sounds like a lifesaver for a sweet addict that is trying to get back on phase I...is this phase I friendly?? I would think so?? What is the texture like when you eat it? Do you taste beans??
Thanks,
Lysa

sounds like a lifesaver for a sweet addict that is trying to get back on phase I...is this phase I friendly?? I would think so?? What is the texture like when you eat it? Do you taste beans??
Thanks,
Lysa

Lysa - yes these are Phase 1 friendly (no grains). And no, you don't taste beans at all. And because they're made with "real food" (ie no empty calories) they're filling too.

Thanks so much for these recipes. Although I'm not on South Beach (I'm on the Insulin Resistance Diet), I've been wanting to try bean brownies for quite a while. These recipes look great. I have heard bean brownies are quite tasty!

I made some bean bread yesterday with the white (navy) beans. I put some dry orange jello in the mixture. It wasn't enough and didn't have a strong flavor of orange but hubby really liked it and mentioned that the texture really reminded him of cornbread. Somewhere.....I can't find it yet, someone had a bean type corn bread. I wonder what it would taste like using the white beans without the Splenda and add some garlic and onion spice? Let me know if you try it and how it turns out...............I have to go shopping before I can make any more. I am out of eggs and beans!!

Well the job is done. I made mine according to the original recipe with no other additives. I used my muffin top pans and made 12 of them.
Interesting taste and texture. The texture is similar to the Shanny cakes you make with eggs and oatmeal.

Not sure though if I will make them again. They seem to be sort of "bitter".
I used a combo of sugars. Will have to taste more of them before I make a real judgement .

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OLD WISE ONE
Jezzie 4-23-2012

I used white beans today and added peanut butter. Hubby really likes them. Most of the time I make them in a 8x8 brownie pan. For me they really hit the spot. One of my favorite kind is using white beans with pumpkin pie spice and DaVinci Spice syrup. I am having it for dinner on TG. Loretta, maybe if you give them another try. They have really been a blessing during some tough days for me! Today was one of those day.

ok....I made the mock corn bread..........well it looked like corn bread in the pan!! It didn't taste anything like corn bread, but I didn't think it would. It wasn't bad at all. It was sweet tasting. Just kind of plain tasting. One day I may get brave and make some without Splenda. Maybe add a little salt and seasonings.

ok....I made the mock corn bread..........well it looked like corn bread in the pan!! It didn't taste anything like corn bread, but I didn't think it would. It wasn't bad at all. It was sweet tasting. Just kind of plain tasting. One day I may get brave and make some without Splenda. Maybe add a little salt and seasonings.

Thanks for reporting back! I always wondered what it would taste like. Maybe it would be good without the Splenda and with some finely chopped rosemary - which goes well with white beans.